Name: Crispy Pork Belly Banh Mi
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 5
Ingredients: Crispy pork belly for banh mi:; 1kg / 2 lb pork belly with skin on , NOT SCORED. Look for 3 – 3.5cm / 1.2 – 1.6" thick, even thickness with flat, unwrinkled skin, preferably not vac-packed (Note 1); 1 1/2 tsp canola or vegetable oil , divided; 1/2 tsp Chinese Five Spice , optional (you won't miss it); 1 tsp cooking/kosher salt , divided; 1/4 tsp black pepper (or white pepper); Special banh mi sauce (Ca Com copy!):; 4 tbsp Hoisin sauce; 3 tbsp coconut milk , full fat; 1/2 tsp dark soy sauce (mainly for colour, sub light or regular soy); To make the banh mi (5 rolls):; 5 crusty white rolls (lightly oven toast to crisp if crust is softened); 120g/ 4 oz chicken pate (Note 2); 6 tbsp whole-egg mayonnaise or Kewpie; 1 batch Vietnamese pickled carrots and daikon; 3 green onion stems , cut to length of rolls (2 to 3 pieces per roll); 2 cucumbers , finely sliced using vegetable peeled or knife; 2 cups coriander/cilantro leaves and small sprigs; 3 Birds Eye or Thai chillis , finely sliced; 8 tbsp crispy fried shallots , store bought (Note 3)

1. Pork Belly – Best to get one that has not been vacuum-packed (juices soak skin). If your belly is vac-packed, I really recommend doing the overnight drying uncovered in the fridge.

Look for a piece with flat, even skin as wrinkly skin doesn’t crackle as well (in the ridges, because heat can’t get to it as well).

Do NOT get one that is scored. It is a plain fact that you do NOT need to score for perfect crackling (read proof here!) All too often, butchers do poor scoring jobs and pierce through the fat into the flesh. Even the tiniest prick will cause meat juices to bubble up onto the skin and you’ll end up with rubbery patches.

2. Pate – or other pate of choice, but not orange or other flavoured

3. Crispy fried shallots –Sold in packs and tubs at regular grocery stores in the Asian aisle. Ca Com finishes their pork belly banh mi with a shower of crispy fried shallots! It definitely adds an extra touch, with crunchy salty goodness. But it’s optional because it is still excellent without.

4. Pork belly storage and reheating – Pork belly keeps and reheats well, and the crackling stays crispy. If not using cooked pork immediately, loosely cover with foil (it’s ok, the skin will stay crispy!) and it will be good for an hour to use for the banh mi. If intentionally making ahead, separate the crackling from the meat and reheat the cracking in the oven (crispy!) and meat in the microwave (retains moisture).

Crispy Pork Belly Banh Mi

Ingredients

Crispy Pork Belly For Banh Mi

Special Banh Mi Sauce (ca Com Copy!)

To Make The Banh Mi (5 Rolls)

Steps

Notes

Nutrition Facts